Slow-cooked pigs’ cheeks in red wine jus

To make the pigs’ cheeks (this can only be done sous vide), fill your sous vide machine with water and set at 85°C. Season the pigs’ cheeks with a large pinch of salt and freshly cracked black pepper. Pan-fry the cheeks to colour on both sides and set them aside on a tray for later. In the same pan, fry off the banana shallot and thyme until tender and only lightly coloured, add the red wine and reduce by a third. Add the cheeks and the reduced red wine mixture to a sous vide bag and seal with a vacuum sealer. Sous vide the cheeks for 7 hours at 85°C.

To make the red wine jus, heat a saucepan on a medium heat and fry the shallots in oilve oil until lightly caramelised. Stir in the garlic and thyme. Pour in the vinegar and reduce, followed by the red wine and liquor taken from the bag of cooked pigs’ cheeks, and reduce again. Next add the chicken stock and reduce by two-thirds, remove from the heat and sieve into a clean pan. Just before serving heat the sauce to the boil and add the butter, stirring all the time until incorporated, and season with salt and freshly cracked black pepper.

To make ultimate mash, place the potatoes in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 15-20 minutes until very tender. Whilst the potatoes are cooking heat up the cream and butter with a pinch of salt and freshly cracked black pepper; when the butter has melted, stir in and remove from the heat. For the best results, when the potato is cooked, pass through a ricer into a bowl. Mix the butter and cream mixture through and again season to taste with salt and pepper.

To make the Chantenay carrots, place the carrots in a saucepan of cold water with a large pinch of salt and freshly cracked black pepper. Bring to the boil and then simmer for 8-10 minutes so they still have some bite. Drain. Add the butter and demerara sugar to the pan and put back on a medium to high heat and stir. Leave the carrots long
enough to colour before stirring.

To make the crispy pancetta, place a piece of greaseproof paper on a baking tray and lay the pancetta slices on top, slightly separated. Place another sheet of greaseproof paper on top, followed by another baking tray to keep the bacon flat and help the crisping up during cooking. Bake in the oven at 190°C/375°F/gas mark 5 for approximately 8-10 minutes or until crispy.

To serve, spoon the mash into the centre of each plate, add the carrots, pigs’ cheeks and pancetta, pour over the red wine jus and garnish with fresh thyme leaves.